I watched the retro food episode of Fresh With Anna Olson’s and was totally intrigued with her Angel Biscuits but I do not remember them getting as HUMUNGOUS as mine did! I always wondered how how you make those rolls that split open so easily so you can wedge some butter in there to melt from the heat of those hot biscuits. Now I know how! I also know, these take a lot longer to make than I realized.
There are two leaveners in these biscuits. You begin with the yeast. Now do not be afraid of yeast. As long as you let it proof in warm water that is just above body temperature with a little sugar, you are good to go.
The recipe calls for buttermilk which I did not have. The second leavener is baking soda which requires acid. Long time ago on her show Sugar, Anna taught me that you can make your own buttermilk by adding lemon juice to milk. Just let it sit for a while to acidulate. Easy!
You sift the dry ingredients together. When I make dough, I get the hugest bowl I can find, I loathe mess and want it contained. After you sift the dry ingredients you cut in the cold butter until crumbly.
Stir the yeast mixture into the buttermilk and add to the dry ingredients to make the dough. I just used a spoon to bring it together. The dough was supposed to be sticky, mine wasn’t. I probably should have added more liquid.
Then I read, “wrap and chill overnight…” Overnight? Crap! Yes, once again I missed that tiny detail and had to change all my plans for dinner. But the next day…
You are supposed to roll out the dough until it is half an inch thick and then fold it over, pressing gently. Um… really? I mean, that is kind of thick? And the dough? Kind of hard to roll and really does not want to stick together.
This was the closest thing to a 2″ round cutter I had, a juice glass. The dough was so thick and hard, I thought the internal pressure was going to shatter the glass. I highly recommend using a biscuit cutter instead if you have one.
That is why they break apart, they are barely holding themselves together! So clever. Bake in a hot 425F oven for 10 to 12 minutes. No egg wash or anything. The hot oven is going to make them pop up instantly.
And boy did they ever! Now next time I will probably roll them out a little thinner because I think these are a bit overkill but overall, they were fantastic! Seriously the best rolls I have ever had. My husband loved them too. This recipe does not make a ton of biscuits but definitely enough for a holiday dinner. Just remember to make the dough a day ahead!
Despite some issues, these were so good I have to give them five out of five wooden spoons.